Guatemala Banana Bread

So, I was browsing this site the other day and noticed the glut of banana bread recipes. It's strange. Banana bread is something I think I only make once in a while. I suppose that's true, but it's also likely the most often made food on my blog along with roast chicken, roast potatoes, and baked mac. This is much more a case of my gross abuse of produce than any true affection for this quick bread. Sure it's tasty and good with a hot beverage. Sure it's easy to make and uses up what would otherwise go bad. But it's something I get sick of pretty easily. I have a low banana threshold most of the time.

Yet, here I am again, with a bunch of bananas glaring at me to use them before they're descended upon by the gnats living in my garbage disposal. And I shall answer this call! Only this time, I'm just coming off a pina colada streak and want something along those lines. At first I figured I'd just wing it, but that doesn't always work out for me. A search did turn up this recipe though.

Most banana bread recipes only call for a banana or two. I don't know about you, but when I've got some to use, I've got a bunch. This recipe called for 4 cups of mashed banana, so I thought great! I've got 5. I now know that a normal sized banana is about a 1/2 cup. With only 2 1/2 cups, I added some cream cheese that needed to be used and some vanilla yogurt that's also nearing its time. Bottom line, not enough banana. Next time I'll know.

The recipe also calls for raisins and cashews. Since I was going for more of a cocktail vibe, I added macadamia nuts and dried pineapple pieces soaked overnight in Myer's dark rum. Being an adult is cool. I even saved the leftover rum to pour on top of the loaf. Alas, even the booze couldn't save this loaf. It was too dry and didn't have much flavor. I don't blame the recipe though. I think I'll try again with enough banana and see how that goes. Sigh. Another time perhaps.